An easy salmon recipe that can be put on the table in 15 minutes: Asian Glazed Spicy Salmon! Salmon fillets are dressed with a combination of Sambal Oelek, soy sauce, rice vinegar, and sugar. The simple sauce acts as both a marinade and a glaze. Broil in the oven for moist flaky salmon that’s never overcooked. Plus, all those charred caramelized bits! The best salmon recipe for busy weeknights with a spicy kick of flavor!
What is Asian Glazed Salmon?
Asian Glazed Salmon is a simple and flavorful salmon recipe inspired by Asian ingredients. The star ingredient is Sambal Oelek — an Indonesian chilli sauce made from chillies and garlic. Together with soy sauce, vinegar, and sugar, it adds a spicy kick of flavor.
In our house, salmon is a popular dinner option. Full of healthy, good for you Omega-3 fatty acids, it’s a family favorite that cooks up quickly and pairs well with different sauces and marinades. Asian Glazed Salmon is spicy-sweet with deep flavor from the Asian-inspired marinade and glaze. One of those healthy recipes that the whole family will love!
The cooking method is also simple. Stir together the sauce. Marinate the salmon filets in the sauce, reserving a small amount for later. Broil in the oven until moist and flaky. The tops should develop a caramelized glaze. Remove cooked salmon from the oven and brush the remaining marinade for a simple glaze and boost of flavor. YUM!
FYI: The oven broiler is my favorite way to cook salmon. Changing the heat source from the bottom of the oven to the top ensures the glaze becomes sticky and caramelized. The clean up is also minimal, since you only need a baking sheet. And it ensures moist, flaky salmon — every time!
More easy salmon recipes: Miso Maple Salmon Skewers, Salmon Ochazuke, or Salmon Poke Bowls, Miso Glazed Salmon.
Ingredients:
- Salmon. Rich in omega-3 fatty acids, protein, vitamins and minerals, and anti-oxidants — salmon is good for your heart and full of anti-inflammation properties. For this recipe, cook individual portions of salmon OR one large filet to be served family-style. Look for fresh salmon with even thickness. That way, the salmon will cook evenly.
- Sambal Oelek. A fresh chili paste or sauce that’s spicy, smoky, and intensely flavorful. The texture is loose, similar to salsa, and there are visible chunks of garlic and chili seeds. A good substitute is Vietnamese Chilli Garlic Sauce. Or in a pinch, Sriracha.
- Vinegar. For that sharp, tangy kick of flavor! I like Rice Vinegar, which is a pantry staple. Or Apple Vinegar, a Korean vinegar that’s floral and slightly sweet. White distilled vinegar is also good.
- Soy Sauce. For umami depth and richness.
- Sugar. Adds sweetness and balances all the heat from the chili sauce. Can be subbed with maple syrup, honey, or agave.
Instructions:
- Make glaze. In a small bowl, add the marinade ingredients. Stir until the sugar is completely dissolved. Reserve 1 Tbsp for later, in a separate bowl.
- Add glaze. Place salmon onto a sheet pan lined with aluminum foil. Using either a pastry brush or a spoon, add glaze to the salmon. Make sure to brush the sides of the salmon, as well as the tops, several times. It will look watery.
- BROIL. Transfer sheet pan to the pre-heated oven. Broil on high heat (6-8 minutes for individual portions, 8-10 minutes for larger filet). Do not overcook! The fish is cooked through when the fish flakes away easily and there are charred spots here and there on the top.
- Brush reserved glaze. While the salmon is hot, use a clean pastry brush to add the remaining glaze all over.
- Serve. Garnish with cilantro and/or sesame seeds. Serve with rice and steamed veggies. Enjoy!
PRO Tips:
- Line sheet pan with aluminum foil or parchment paper. For easier cleanup, as the marinade is sticky. (FYI: The parchment paper will slightly burn.)
- Preheat the oven. A pre-heated oven ensures moist, flaky salmon that’s not overcooked. Turn the broiler on high and preheat for 10 minutes first.
- Rotate salmon. About halfway through the cooking process, rotate the sheet pan so the salmon is evenly cooked.
- Watch carefully! The glaze can burn easily. Keep an eye on the salmon in the last minute or two.
Essential Kitchen Tools:
- Sheet Pan. A large, rimmed baking pan that’s thick and won’t buckle in high heat is your BFF for this recipe! I like Nordic Ware sheets pans (affiliate).
- Silicone Brush. I recommend a silicone brush (affiliate) over a boar bristle brush, as it’s easier to clean and you won’t have to worry about loose hairs that fall out.
Serve with:
The bright, punchy flavors of Asian Glazed Spicy Salmon pair well with rice. Serve with regular white rice or brown rice. Coconut Rice or Korean Purple Rice also make nice options.
For sides, keep it simple and serve with steamed vegetables (broccoli, green beans, cabbage). Other nice additions: Wakame Seaweed Salad, Korean Cucumber Salad, or Quinoa Arugula Salad.
Variations:
- Salmon Bites. For a fun, quick option, cube salmon into 1-inch salmon bites. A TikTok popular technique that ensures lots of crispy corners and charred edges. And a quick cooking time!
- Air Fryer. Asian Glazed Spicy Salmon is also Air Fryer friendly. Simply place in the pre-heated Air Fryer basket and cook at 400F for 6-8 minutes. Easy and convenient.
FAQ
Yes, absolutely! The chili sauce is quite spicy. If you prefer, halve the amount of the fresh chili sauce.
Yes, this Spicy Salmon recipe easily doubles and triples. If serving individual portions, make sure there’s enough space in between the salmon when broiling. That will ensure the salmon cooks evenly and gets those delicious charred edges.
If you don’t have Asian fresh chili sauce like Sambal Oelek or Vietnamese Chili Garlic Sauce, you can use sriracha. The flavor will be different but it’s a good substitute.
Leftovers can be stored in an airtight container for 3-4 days. I do not recommend reheating. Instead, eat it cold for best flavor and no fishy smell.
More easy dinner recipes:
Asian Glazed Spicy Salmon Recipe
Equipment
- small bowl
- sheet pan
- Silicone Brush
- parchment paper or aluminum foil
Ingredients
- 4 salmon fillets about 1 1/2 lbs total
Glaze
- 1 Tbsp Fresh Asian Chili Sauce, like Sambal Oelek or Vietnamese Chili Garlic Sauce
- 1 Tbsp sugar *can be subbed with maple syrup, honey, agave, or brown sugar
- 2 tsp soy sauce
- 1 tsp vinegar *rice vinegar, apple vinegar, or white vinegar
Instructions
- Prep oven and sheet pan. Position oven rack 3-4 inches from the heat element. Preheat oven to BROIL for 10 minutes. Line a sheet pan with parchment paper or foil for easier clean up.
- Make glaze. In a small bowl, mix together glaze ingredients. Make sure the sugar dissolves. Set aside. Reserve 1 Tbsp of glaze for later.
- Add glaze. Arrange salmon the sheet pan. Brush or spoon glaze onto the individual salmon fillets. Be generous with the glaze, making sure to brush the sides of the salmon as well as the tops, several times on each side.
- Broil. Transfer sheet pan to the pre-heated oven. Broil until cooked through and the fish flakes away easily, about 6-8 minutes for individual portions of salmon or 8-10 minutes for a salmon filet. About halfway through the cooking process, rotate the sheet pan so the salmon is evenly cooked. The glaze should be caramelized with little brown spots here and there.
- Serve and enjoy. Garnish with cilantro and sesame seeds, if desired. Serve immediately with rice and steamed vegetables of your choice.
Video
Notes
- Preheat the oven. A pre-heated oven is the trick for a moist, flaky salmon recipe that’s not overcooked. Preheat the broiler on high for 10 minutes.
- Look for salmon with even thickness. That way, the salmon will be moist and perfectly cooked throughout.
- Watch carefully! The glaze can burn easily. Keep an eye on the salmon in the last minute or two.
I made this tonight!! Turned out AMAZING and really easy to make!